Harusame Salad (Japanese Glass Noodle Salad)
User Reviews
4.7
Harusame Salad (Japanese Glass Noodle Salad)
Description
This Harusame Salad uses dried Japanese glass noodles (harusame), which are boiled, rinsed to remove starch, and cut shorter for easier eating. Wakame seaweed is rehydrated separately and squeezed dry to add a soft, umami-rich sea flavor. Crispness from salted and rinsed julienned cucumber and carrot adds fresh contrast to the soft noodles and tender ham strips.
The salad is dressed with a balanced mixture of unseasoned rice vinegar, soy sauce, sugar, toasted sesame oil, neutral oil, salt, and freshly ground pepper, giving it a bright, slightly sweet and savory flavor with a toasted aroma. Toasted white sesame seeds sprinkled on top add a nutty finish and visual appeal.
The ingredients are prepared separately to control texture — lightly salting the vegetables draws moisture to keep them crisp after rinsing. Cutting the ham into thin strips integrates its flavor throughout the salad. The dish offers a cool, refreshing side suitable for warmer weather or as part of a larger meal.
Ingredients
- 4.2 oz glass noodles aka cellophane noodles/harusame, dried
- 2 Tbsp dried wakame seaweed
- 1 cucumber Japanese or Persian varieties
- ⅓ carrot
- ½ tsp kosher salt for the carrot and cucumber, Diamond Crystal brand
- 3 lices Black Forest ham (skip for vegetarian/vegan)
- 2 tsp white sesame seeds toasted
For the Dressing
- 3 Tbsp rice vinegar unseasoned
- 2½ Tbsp soy sauce (use GF soy sauce for gluten-free)
- 1 Tbsp sugar
- 1 Tbsp sesame oil toasted
- 1 Tbsp neutral oil
- ⅛ tsp kosher salt Diamond Crystal brand
- ⅛ tsp black pepper freshly ground
Instructions
- Gather all the ingredients.
- Follow the package instructions to rehydrate 4.2 oz dried glass/cellophane noodles (harusame). My package says to boil the noodles for 4 minutes. Rinse under cold water to remove the starch. Drain well so excess water doesn‘t dilute the dressing. Cut the noodles into shorter lengths, if you‘d like.
- Rehydrate 2 Tbsp dried wakame seaweed in water for 15 minutes. Squeeze the water out and set aside.
- Cut 1 Japanese or Persian cucumber in half lengthwise and thinly slice diagonally.
- Cut ⅓ carrot into thin slabs, then cut into julienne strips.
- Sprinkle ½ tsp Diamond Crystal kosher salt over the cucumber and carrot and coat well. Set aside for 5 minutes. Then, quickly rinse off the salt and squeeze the liquid out. Set aside.
- Cut 3 slices Black Forest ham into julienne strips. Now, all the ingredients are ready.
To Make the Salad
- In a medium bowl, combine the dressing ingredients: 3 Tbsp rice vinegar (unseasoned), 2½ Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp toasted sesame oil, 1 Tbsp neutral oil, ⅛ tsp Diamond Crystal kosher salt, and ⅛ tsp freshly ground black pepper. Whisk it all together.
- In a large bowl, add the harusame noodles, vegetables, ham, wakame, and 2 tsp toasted white sesame seeds. Pour the dressing on top and toss it all together. Chill the salad in the refrigerator for at least 30 minutes before serving.
To Store
- You can keep the leftovers in an airtight container and keep in the refrigerator for up to 2 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(as
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 11mg | 4% |
| Sodium | 666mg | 28% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 788IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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